What are the main ingredients in Lemony Green Pasta with Peas & Ricotta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

What is the nutritional information of Lemony Green Pasta with Peas & Ricotta?

Calories: 818, Carbs: 81 grams, Fat: grams, Protein: 37.1 grams, Sugar: 12.6 grams, Salt: 303 grams

How do I prepare Lemony Green Pasta with Peas & Ricotta?

GREAT GREEN SAUCE: In a blender, add the ricotta cheese, the peas, the cream, the juice from 4 lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside. BETTER TOGETHER: To the pan with the kale & onion, toss through the cooked pasta, the lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside. ALWAYS AL DENTE: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. VEGGIE MEDLEY: Add the shredded kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and cover. PERFECT PASTA: Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes.

What should be prepared from my kitchen to make Lemony Green Pasta with Peas & Ricotta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Lemony Green Pasta with Peas & Ricotta

This vegetarian pasta has it all: easy-to-follow steps, elevated ingredients, varying textures and most important of all, the wow factor. Look forward to a flavourful fork full of al dente tagliatelle pasta covered in a ricotta, cream, pea & lemon sauce, layered with wilted kale, silky onions, a chilli kick and Italian-style cheese.

Lemony Green Pasta with Peas & Ricotta

with Italian-style hard cheese & pumpkin seeds

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Dried Chilli Flakes
Fresh Cream
Grated Italian-style Hard Cheese
Kale
Lemon
Lemons
Onion
Onions
Peas
Pumpkin Seeds
Ricotta Cheese
Tagliatelle Pasta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender

Photo of Lemony Green Pasta with Peas & Ricotta

Serves 1

ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIE MEDLEY
Add the shredded kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and cover.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the peas, the cream, the juice from 2 lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the kale & onion, toss through the cooked pasta, the lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes. Serve any remaining lemon wedges on the side.

Tagliatelle Pasta - 100g
Pumpkin Seeds - 10g
Kale - 50g
Onion - 1
Ricotta Cheese - 100g
Peas - 50g
Fresh Cream - 100g
Lemon - 1
Dried Chilli Flakes - 5ml
Grated Italian-style Hard Cheese - 30ml

Download the Recipe

Serves 2

ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIE MEDLEY
Add the shredded kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and cover.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the peas, the cream, the juice from 4 lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the kale & onion, toss through the cooked pasta, the lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes.

Tagliatelle Pasta - 200g
Pumpkin Seeds - 20g
Kale - 100g
Onion - 1
Ricotta Cheese - 200g
Peas - 100g
Fresh Cream - 200ml
Lemon - 1
Dried Chilli Flakes - 10ml
Grated Italian-style Hard Cheese - 60ml

Download the Recipe

Serves 3

ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIE MEDLEY
Add the shredded kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 3-5 minutes. Remove from the pan and cover.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the peas, the cream, the juice from 6 lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the kale & onion, toss through the cooked pasta, the lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes. Serve any remaining lemon wedges on the side.

Tagliatelle Pasta - 300g
Pumpkin Seeds - 30g
Kale - 150g
Onions - 2
Ricotta Cheese - 300g
Peas - 150g
Fresh Cream - 300ml
Lemons - 2
Dried Chilli Flakes - 15ml
Grated Italian-style Hard Cheese - 90ml

Download the Recipe

Serves 4

ALWAYS AL DENTE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIE MEDLEY
Add the shredded kale to a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the dressed kale and fry until slightly wilted, 3-5 minutes. Remove from the pan and cover.
GREAT GREEN SAUCE
In a blender, add the ricotta cheese, the peas, the cream, the juice from 8 lemon wedges, and seasoning. Pulse until smooth and creamy. Set aside.
BETTER TOGETHER
To the pan with the kale & onion, toss through the cooked pasta, the lemon zest (to taste), the chilli flakes (to taste), and the blended green sauce. If the sauce is too thick, drizzle in the reserved pasta water until desired consistency. Set aside.
PERFECT PASTA
Plate up the luscious green pasta and sprinkle with the grated hard cheese. Garnish with the toasted seeds and, if you would like more heat, any remaining chilli flakes.